Fantastic balkan dish
This Balkan classic has been a part of our lives practically since childhood, so we’re very happy that it now has its place on the blog. Here are the top features of this recipe:
- Easy to prepare - you don’t need any special cooking skills.
- Even better the next day – making it ideal for preparing a family lunch in advance.
- Traditional and homely flavor – it brings together tradition, comfort, and warmth – a taste that reminds you of our grandmothers’ kitchens.
- Flexible with or without meat – though personally, we love it best with three types of meat: bacon, ribs, and pork knuckle. In this recipe, we used all three from Z’dežele.
How to make Balkan Bean Stew (step by step)
- Soak the beans – Soak the beans overnight in plenty of water. The next day, drain the water.
- Cook the beans – Cover the beans with fresh water, add spices and herbs, and simmer gently for about 20–30 minutes.
- Prepare the base – In a pan, sauté the onion, carrot, and bacon until fragrant.
- Slow cooking – In a pot, combine the beans, sautéed vegetables with bacon, ribs, ham hock, and water. Add enough water and cook for 2 hours. Be careful not to boil vigorously.
- Thicken – In a pan, mix lard or oil with flour, then add tomato paste and ground paprika.
- Combine – Add the mixture from the previous step to the pasulj and cook for another 20 minutes, then serve.
Pro tips
Can I make pasulj without meat?
Yes, vegetarian pasulj can be very tasty – use smoked paprika for extra flavor.Which beans are best for pasulj?
The most traditional are Tetovac beans, but other butter-type beans also work very well.Is pasulj spicy?
Classic pasulj is not spicy, but you can add chili or hot peppers to taste for a spicier version.How do I make pasulj thicker?
Simply mash part of the beans.
Storing and freezing
This pasulj can be stored in two ways. Once it has cooled, transfer it to a storage container and keep it in the refrigerator for up to 3 days.
You can also freeze pasulj if desired. In this case, store it the same way and place it in the freezer for up to 3 months.
This dish is also great for preparing in advance, as it tastes even better the next day.
How to make pasulj at home (video)
Check out this short video for easier preparation at home.
Next, try these comfort foods
- Ričet - Bean Barley Soup
- Pork Stew with String Beans
- Segedin - Pork and Sauerkraut Goulash
- Pasta e Fagioli
- Trippa alla Romana
- Potato Goulash with Sausage
Made in collaboration with Celjske mesnine d.o.o.
METHOD
-
soak the beans
Rinse the beans under running water and place them in a large bowl. Cover with water and soak overnight. When ready to use, drain and discard the soaking water.
-
cook the beans
Transfer the beans to a large pot. Add the bay leaf, salt, pepper, and garlic, then cover with water. Simmer gently for 20 – 30 minutes. Drain the beans, rinse them, and set aside.
-
saute the vegetables and bacon
Add lard or oil to a pan and heat over medium heat. Add the chopped onion, chopped carrot, and thinly sliced smoked bacon. Sauté, stirring regularly, for 5 – 8 minutes, until fragrant.
-
cook the pasulj
In a large pot, combine the drained beans, sautéed vegetables and bacon, and smoked ribs cut into small cubes. Season with bay leaf, pepper, and optionally parsley. Rinse the ham hock under water and add it to the pot. Pour in 1200 ml of water. Bring to a boil over high heat, then reduce the heat, cover with a lid, and simmer for 2 hours. The pasulj should not boil.
-
cook
Carefully remove the ham hock from the pot and shred the meat. Heat a pan over medium heat, then add lard or oil and flour. Sauté for 4 – 6 minutes, stirring regularly. Remove from heat and add tomato paste and ground paprika. Mix well and pour into the pot with the pasulj. Simmer for another 20 – 30 minutes until it thickens, then season further with salt and pepper to taste. Stir the shredded ham hock back into the pasulj and serve.
){kind=link}